I bought this book about a year ago and I love it. This is a book written by Sally Fallon and Mary Enig. The premise is similar to Nourishing Traditions which they also wrote together. Using the work of Weston A. Price as a starting point, Mary Enig applies the science of exactly why traditional foods (butter, raw milk, coconut oil, etc) are good for you, while Sally Fallon puts the foods together into delicious recipes and menus.
The book starts out explaining what traditional foods are and why they are better. It goes on to address specific issues people may want to resolve with diet, such as weight loss, asthma, and many more, providing specific menu plans geared towards those issues (and one menu plan called “Everyday Gourmet” which addresses no specific issues, but will help people maintain excellent health). Finally, the last third of the book is devoted to the recipes.
Coconut oil is a big focus of the book (hence the title, Eat Fat, Lose Fat), and about half of the recipes are made with coconut oil, coconut milk or shredded coconut.
I’ve gone on the menu plans a few times. I did the “Health Recovery” plan when I switched to eating mostly Weston A. Price/Paleo style from standard American diet (even if it did include a lot of organic foods, they were still pretty processed). This was more than a year ago – before I started this blog. I really felt the difference. I lost a few pounds, gained a lot more energy – and this was the most impressive to me: I went from needing to use 10 sick days per year before the diet to using zero sick days after going on the diet. My immune system was so much improved. I no longer fear getting sick.
This book is about food activism. Some of it more radical than others, but virtually all of it taking place away from grocery stores stocked with cans and boxes full of food. This book is about real food – whole ingredients, unadulterated ingredients, grown in a way that is traditional and sustainable. Increasingly, eating outside of the industrialized food chain is becoming an act of defiance.
A quick thanks to Nourished Kitchen for featuring me a few days ago. What a lovely surprise! She also reviewed 6 other great real food blogs, so take a look at her post and add the rest of those great blogs to your reading list.
I have a couple of recipes queued up to share with you, but I wanted to write a review of the movie Food, Inc. I saw it this weekend and was impressed. The movie is about the industrialization of our food supply. It is a topic I’m quite passionate about, and the topic that lead me to create this blog. I thought the movie did a great job of summing up many of the reasons I have chosen to remove myself from the industrial food chain. I even learned some new things! Though it won’t affect my own eating habits (because I’m already off the industrial food chain), it has made me more steadfast in my beliefs, and it is an excellent tool to open the minds of people who may not be aware of all of these issues.
The movie presented the following theses:
Factory farming is bad for the animals, bad for the environment, and ultimately bad for us as well.
Foodborne illnesses have not gotten any easier to prevent in this industrialized system, and in fact, the industrialization and centralization of our food supply has made it even easier to contaminate.
Some food processing plants treat workers poorly and often exploit the poorest people or immigrants (legal or not) with unsafe working conditions, low wages, etc. The food they produce costs less at the grocery store as a result.
We spend less on food than we used to, but at the same time health care costs have ballooned. Instead of spending so little on food (and eating the worst quality food – junk food laden with high fructose corn syrup and/or trans fats for example) and spending so much on heart medications, diabetes medications, etc, we should eat properly in the first place to make those medications unnecessary.
A lot of corn and soy are GMO – Genetically Engineered Organisms. They are built to withstand spraying of pesticides and herbicides. Farmers cannot save seeds and are forever beholden to the seed corporation. GMOs are generally bad.
Farm subsidies currently benefit large monoculture farms (farms that produce one product, such as soy or corn). This is why soy and corn are ingredients in almost everything, and why the unhealthiest food is frequently the cheapest.
I’m sure there are a few points I’m forgetting. But there was hope at the end of this seemingly bleak tunnel. One of them was in the form of Joel Salatin of Polyface Farm – one of my personal heroes. He described his farming methods that honor the animal;s biology. Food produced this way is easier on the land, safer to eat, and healthier to boot. He has a beautiful reason for respecting the animals biology that goes beyond the impact to the environment or nutritional value of the meat :
A society that views its plants and animals from that manipulative, egocentric, mechanistic mindset will soon come to view its citizens in the same way. How we respect and honor the least of these is how we respect and honor the greatest of these.
The other was a case study of Stonyfield Farm, the yogurt company. The (former) owner explained how consumers buying his yogurt propelled him to success. The company was bought out by another multi-national yogurt company as a result. Even the dairy buyer for Wal-Mart explained that if people demand a higher quality or different quality product, Wal-Mart will deliver.
All of the topics had excellent supporting material. And in some cases, the audience was left to drawn their own conclusion. For example, while large industrial slaughterhouses were shown, so was the slaughter of chickens on Polyface Farm. Sure, there were gasps from the audience. Killing an animal can’t be described as pleasant. But it was done quickly and cleanly. It was presented for anyone to make their own opinion. Same with the piece on Stonyfield Farm. Many people would say that it is just a part of the industrial food chain as Cheetos. But it presented the organic industrial food chain in a way that let the audience decide of this was completely acceptable, just as bad as any non-organic major food corporation, or somewhere in the middle.
The movie left me feeling more empowered, more knowledgeable, and more passionate than ever before. The movie is in limited release right now, but it will be made more broad as the month goes on. Keep a watch out and see it when it comes out. In the meantime, this passage from the companion book sums it up best. This portion written by the aforementioned Joel Salatin:
Perhaps the most empowering concept in any paradigm-challenging movement is simply opting out. The opt-out strategy can humble the mightiest forces because it declares to one and all, “You do not control me.”
Go plant a garden. Join a CSA or visit your farmer’s market on a regular basis. Read my blog (and many many more) for great recipes using real food. Many even feature great real food on a budget. Write to your local or federal government representatives to have them change the way we subsidize farms so that real food is more affordable.
If you want to read more about the film, I’ve linked to various interviews, reviews, and articles below.
Food our grandmothers cooked, food our ancestors ate, food that has not been heavily processed or farmed in depleted soil — these are the foods that are Completely Edible. I collect vintage cookbooks and eat traditional foods because I believe that the best foods for us to eat are the ones people have been eating for thousands of years. It works out well that I love cooking!
Here you will find recipes, the results of my latest cooking experiment, tales of my trips to the farmer’s market, nutrition information I’ve found interesting, and the occasional food policy discussion. Note that I’m not a doctor, and though I have found increased health benefits since reducing processed foods and eating more traditional foods, I cannot recommend any particular diet as a cure all for all people. Please do your own research, work with your health processional and be aware of your own body to do what works for you.
This post is part of